Katy Purwin and Christine Roberts from Squash Blossom Kitchens show us how to make delicious Pumpkin Raviolis

Katy Purwin and Christine Roberts from Squash Blossom Kitchens show us how to make delicious Pumpkin Raviolis. If you would like to try, here is the recipe.

Pumpkin Ravioli

Dough:

- 5 cups flour

- 1 t salt

- 6 large eggs

- 2 T extra virgin olive oil

Using an electric mixer with dough hook, mix the flour and salt. Gradually add eggs one at a time and then olive oil. Mix until dough forms a smooth ball. Transfer dough to a floured surface and knead until the surface is smooth, about 10 minutes. Cover dough in plastic wrap and let rest 30 minutes.

Filling:

- 1 can pumpkin

- 1/2 t lemon zest

- 1 t cinnamon

- 1/4 t grated nutmeg

- 1 t salt

- 2 T parmesan cheese

- 1/4 cup mostarda

- 3 amaretti cookies

Mix all ingredients in a food processor until smooth. Transfer to a pastry bag.

Egg Wash:

- 1 egg yolk

- spash or water

Whisk egg yolk and water until combined. Divide dough into quarters. Roll dough into sheets according to directions on your pasta machine. Fill each ravioli with about 1T of filling, brush around edges with egg wash, and seal with a layer of pasta. Cut into ravioli using a biscut or pizza cutter. Transfer to floured cookie sheet. Cook in boiling water 2-3 minutes or until the ravioli float to the top.

Sauce:

- 4 T butter

- 8 sage leaves

- 1/4 cup parmesan cheese

Melt butter and cook over medium heat until browned. Add sage and remove from heat. Transfer cooked ravioli to saucepan and cook in sauce until coated. Toss with parmesan cheese and serve.